Farfallewith black cabbage pesto and bread crumble with orange zest

N. 831

20 min
15 min
4 people
Pasta con pesto di cavolo nero e crumble di pane all'arancia

INGREDIENTS

Italian Wheat Farfalle no. 831 320 g
Black cabbage leaves 175 g
Extra virgin olive oil 60 g
Black cabbage cooking water 3 tbsp
Mixed toasted nuts (pine nuts, pistachios, walnuts) 40 g
Garlic 1/2
Salt to taste
For the crumble:
Almonds 15
Crusty home-style bread 2 slices
Salt 1 pinch
Organic orange 1/2
Extra virgin olive oil to taste
Chilli optional

PREPARATION

  1. Wash the nlack cabbage leaves thoroughly and remove the toughest central stem. Bring the water to the boil in a pot, salt it, and blanch the leaves for 2 minutes.
  2. Then immediately place them in cold water and ice to retain their vibrant colour.
  3. Drain the cabbage and transfer it to the jug of a food processor, together with the toasted nuts, oil and cooking water. Blend to a smooth cream, seasoning with salt as required.
  4. Cook the Farfalle no. 831 to an al dente texture in the cabbage cooking water.
  5. In the meantime, chop the almonds and slice the bread into cubes, then toast it in a pan with a drizzle of oil, the salt and the chilli. Once golden, add the grated orange zest, mix, and set aside on a plate.
  6. Drain the pasta and transfer to a bowl, mix in the black cabbage pesto, and finish with a generous sprinkle of the crumble. Garnish to taste with citrus zest or chilli.

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